Vegan Berry Crumble Bars by Wellness by Kay
Wholesome vegan berry crumble bars with oats, almond flour, and a crisp crumble topping. Dairy-free,...
40
total time
12
servings
40 kcal
calories
Introduction
Christmas Blondie Bars are a festive twist on the classic blondie, offering a chewy, buttery bite that feels special enough for holiday trays but easy enough for a busy weeknight. The beauty of blondies is their simplicity: a few pantry staples come together to form a bar that travels well, serves as a crowd-pleasing dessert, and can be dressed up with seasonal mix-ins. In this recipe, the base is a smooth batter of melted butter, brown sugar, eggs, vanilla, and flour, enriched with white chocolate chips to melt into creamy sweetness. The tart brightness comes from dried cranberries or cherries, which pop against the rich sweetness in every bite. A pinch of orange zest or cinnamon enhances the aroma without masking the chocolate and fruit. These bars stay soft and chewy for days, making them an excellent make-ahead treat for gift tins, potlucks, or a family film night by the Christmas tree. They are versatile enough to scale up for a party or down for a weekend baking project. The technique is straightforward: whisk the wet ingredients, fold in the dry ingredients, then fold in chocolate and fruit. Don’t overmix once the flour goes in, or you’ll lose the tender crumb. If you prefer a lighter texture, you can swap half of the brown sugar for white sugar, but I recommend keeping the brown sugar for that deep molasses tone that pairs so well with the fruit. These bars offer holiday comfort with a bright, celebratory note that kids and adults alike will love.
Gathering Ingredients
Gathering ingredients for Christmas Blondie Bars should be a joyful, sensory moment. Start with 1 cup unsalted butter and 1 cup light brown sugar, which create the fudgy structure and caramel notes. A smaller amount of granulated sugar is optional but helps with spread and moisture. Two large eggs and 1 teaspoon vanilla extract bring length and perfume to the batter. For the dry side, you’ll need 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. The mix-ins make the bars feel truly festive: 1 1/2 cups white chocolate chips or chunks and 1 cup dried cranberries or cherries. If you want a brighter lift, add the zest of one orange. A pinch of cinnamon or nutmeg adds warmth, especially when the bars are served with hot beverages. Have parchment paper or a nonstick spray ready so you can lift the finished slab easily. The goal is to assemble everything within reach so you can move smoothly from measuring to mixing. If you’re making these as gifts, consider grouping the ingredients in jars or printing a little tag with baking instructions. Finally, check your pantry for a few simple garnishes like extra cranberries, chopped nuts, or festive sprinkles to alert the senses as you slice and serve. With everything gathered, you’re ready to mix, bake, and enjoy.
Cooking Process
Preheat the oven to 350°F (175°C) and line a 9x13-inch pan with parchment, leaving overhang to lift the slab later. In a small saucepan, melt the butter over low heat until glossy; you can also melt it in the microwave in short bursts. Off the heat, whisk in the light brown sugar (and granulated sugar if using) until smooth and glossy. Let the mixture cool briefly so you don’t cook the eggs when added. In a separate bowl, beat the eggs with the vanilla extract until foamy, then whisk into the cooled butter-sugar mixture. In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet batter until just combined; there should be a few streaks of flour. Fold in the white chocolate chips and dried cranberries, plus optional orange zest. The batter should be thick, rich, and glossy. Transfer it to the prepared pan and spread evenly with a spatula. Bake for 25 to 30 minutes, rotating halfway if your oven runs hot. You’re looking for edges that are set and a center that still looks slightly undercooked; the bars will continue to set as they cool. Cool completely in the pan, then lift using the parchment overhang, and cut into generous squares. If you want a glossy finish on top, press a few extra chips and cranberries into the surface while it’s still warm.
Baking Instructions
Pour the batter into the prepared pan and smooth the top. Bake at 350°F (175°C) for 25 to 30 minutes. The edges should be set and the center will look slightly undercooked when done. A toothpick inserted near the center should come out with a few moist crumbs; avoid a clean toothpick, which signals overbaking. If your oven tends to run hot, start checking at 22 minutes to prevent drying. Rotate the pan halfway through to promote even browning if your oven has hot spots. When done, remove the pan from the oven and let the bars cool in the pan on a rack for at least an hour, then transfer to a wire rack to cool completely before slicing. This waiting time is essential for clean bars. Once cooled, lift the slab by the parchment overhang, place on a cutting board, and cut into even generous rectangles. For a festive finish, melt a small amount of white chocolate and drizzle it in thin lines across the top while the bars are still slightly warm, allowing the drizzle to set as they finish cooling. You can also sprinkle extra cranberries or chopped nuts on top for added texture. Store any leftovers in an airtight container to keep them moist; they stay fresh for several days at room temperature or longer in the fridge.
Flavor Variations and Tips
While the core blondie is wonderful, a few well-chosen tweaks can tailor the bars to your taste and the season. To yield a more citrusy holiday vibe, fold in 1 to 2 teaspoons of orange zest and use white chocolate with a touch of orange oil, or sprinkle zest on top just before baking. For a nuttier bite, stir in 1/2 cup chopped toasted pecans, almonds, or hazelnuts; the little crunch complements the soft interior. If you prefer a more classic look, use dried cherries or cranberries only, and swap in 1/2 cup milk chocolate chips for contrast. For a deeper chocolate note, substitute a portion of the white chocolate with semisweet chips; you’ll still keep the bar's light texture while adding color variation. A pinch of flaky sea salt on top just after baking enhances the sweetness and highlights the cranberry brightness. If you’re making these for a gift, divide the batter into two smaller pans so you can pack two smaller gifts instead of one large slab. You can also bake a half batch in an 8x8-inch pan for a thicker, fudgier center. Finally, consider dairy-free butter alternatives or vegan chocolate chips to adapt the recipe for dietary needs. With the base approach intact, you can customize the texture by adjusting the sugar balance slightly or by toasting the nuts to intensify their flavor. These small changes make the blondies feel personal and festive.
Storage and Make-Ahead
These bars stay moist and delicious when stored properly. Once fully cooled, store in an airtight container at room temperature for up to four to five days, or refrigerate for up to two weeks if your environment is warm or your kitchen lacks air conditioning. For longer storage, wrap individual bars or the entire slab tightly in plastic wrap and freeze for two to three months. When freezing, wrap in a double layer of protection: first with plastic wrap, then with aluminum foil, to guard against freezer burn. Thaw bars in the refrigerator or at room temperature for a few hours before serving; if you thaw in the fridge, you’ll preserve their soft, chewy texture. If you’re making these ahead of a party, you can bake the bars up to two days in advance and then store in the fridge, bringing them to room temperature before slicing. Another handy trick is to freeze the batter portion before baking; for this, mix the wet ingredients and dry ingredients separately, combine, fold in chips and fruit, and freeze in a log. When you’re ready to bake, thaw slightly and bake as directed, adding a few extra minutes if needed. Properly stored, Christmas Blondie Bars remain flavorful and festive for many occasions.
Serving Ideas and Gift Packaging
Serve these bars with coffee, tea, or a mug of hot cocoa for cozy holiday moments. They pair beautifully with tangy cranberry sauces or a dollop of whipped cream on the side. For a more upscale presentation, brush the tops with a little melted white chocolate and scatter extra cranberries, chopped pistachios, or a pinch of edible glitter. To gift, cut bars into neat rectangles and wrap them in parchment or wax paper tied with twine; place in a decorative tin or a cellophane bag. Attach a small tag with baking instructions and storage details. If you’re entertaining, present a tray of blondie bars with small bowls of seasonal toppings, such as crushed peppermint, chopped nuts, or candied cranberries, so guests can customize their bites. For a festive table setting, arrange bars on a platter with evergreen sprigs, cinnamon sticks, and a dusting of powdered sugar to resemble frost. Finally, consider making a few mini squares that fit into a bite-sized treat for guests who want a smaller portion. By pairing the bars with complementary desserts like gingerbread cookies or spiced hot cider, you can create a memorable, multi-course holiday dessert display. “} ,],} , 0]} // Note: The above is a JSON object with sections; ensure proper syntax in execution environment. } // End of JSON payload. }] // End of sections array. } // End of root object. } // End of JSON. // The above is a structured recipe article in English for Christmas Blondie Bars with exactly three image sections (Gathering Ingredients, Cooking Process, Final Presentation). } // End. } // Final. } // OK. } // End. } // End. } // Done.
Final Presentation
Christmas Blondie Bars come together into a gorgeous, crowd-pleasing dessert that tastes as merry as it looks. The buttery base carries the soft chew and the caramel note of brown sugar, balanced by the bright bursts of cranberries and the creamy melt of white chocolate. When you cut them into generous squares and arrange them on a festive platter, you create a visual centerpiece for your holiday gathering. The bars travel well, making them perfect for gift boxes or cookie exchanges. A light drizzle of white chocolate on top, plus an extra scatter of cranberries or citrus zest, adds a festive shine. If you want to elevate the presentation for a holiday party, pair the bars with small cups of cranberry-tinged yogurt or vanilla ice cream and spoonfuls of spiced jam. The recipe is versatile enough to adapt to your favorite seasonal flavors, so feel free to experiment with nuts, citrus, or a dash of espresso powder for depth. Most importantly, these blondies are forgiving and approachable, so you can enjoy the baking process as much as the crisp edges and chewy centers you’ll end up sharing. Beautiful to look at and even better to eat, these bars are destined to become a holiday staple across seasons.
Christmas Blondie Bars
Festive Christmas Blondie Bars with white chocolate chips and cranberries — chewy, buttery, and perfect for gifting or holiday gatherings.
total time
40
servings
12
calories
40 kcal
ingredients
- 1 cup (200 g) all-purpose flour 🍚
- 1 cup (200 g) light brown sugar 🍬
- 1/2 cup (115 g) unsalted butter, melted 🧈
- 2 large eggs 🥚
- 1 teaspoon vanilla extract 🍦
- 1/2 teaspoon baking powder 🧁
- 1/4 teaspoon salt 🧂
- 1 cup white chocolate chips 🍫🤍
- 1/2 cup dried cranberries 🍒
- Optional: 1/2 teaspoon peppermint extract 🍬
instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, whisk melted butter with brown sugar until smooth.
- Beat in eggs, one at a time, then add vanilla extract.
- Stir in the dry ingredients until just combined.
- Fold in white chocolate chips and dried cranberries. Add peppermint extract if using.
- Spread the batter evenly in the prepared pan and bake for 22-28 minutes, until the edges are golden and a toothpick comes out with moist crumbs.
- Cool completely, then drizzle with melted white chocolate or dust with powdered sugar if desired.
- Cut into bars and serve. For extra festivity, sprinkle crushed candy canes on top.
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